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Yield: 25-30 patties (1 inch thick 2.5 inches in diameter)
Prep time: 10-15 minutes
Cook time: 7-10 minutes
Ingredients:
Equipment: Food processor or blender
Directions:
Note: May wrap the sausages into individual servings and freeze for up to 3 months. Then re-fry or microwave from frozen to warm up.
Yield: 12-15 tostadas or 30-40 crackers
Prep time: 1-10 minutes (depending on how long it takes you to grate the cheese)
Cook time: 20-30 minutes
Equipment: Grater or food processor or your favorite tool to grate cheese
Ingredients:
Directions:
Uses:
Yield: Variable, depending on how many vegetables you have
Prep time: 2-3 hours (slicing and dehydrating time)
Cook time: 1-2 minutes
Ingredients:
Equipment:
Directions:
Adapted from Vered DeLeeuw, CNC at healthyrecipesblogs.com
Yield: 4 large crepes
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients:
Directions:
Note: May enjoy while warm, at room temperature, or cooled. Once cooled, may stack, separated by wax or parchment paper, and store in the refrigerator for up to 1 week. This does not freeze well. Ingredients to fill crepe may include ham and cheese; whipped cream, fruit, date syrup, sprinkled with toasted almond, etc.
Uses:
Adapted from: https://www.everylastbite.com/2014/04/06/the-best-banana-bread-scd/
Yield: About 12 muffins
Prep time: 10-15 minutes
Cook time: 25-30 minutes
Ingredients
Directions:
Note: You can add cinnamon, nutmeg, allspice, dried fruit, chopped nuts, or shredded coconut.
Yield: Variable, depending on how much milk you use
Prep time: 20 minutes
Cook time: 24 hours
Ingredients:
Equipment:
Directions:
Uses:
Yield: About 16 oz of yogurt
Prep time: 2 minutes
Cook time: 4-6 hours
Ingredients:
Equipment:
Directions:
Note: The store-bought cashew yogurt may contain bifidus, thickeners like guar gum and other ingredients which are not “SCD legal.” But the quantity used is so miniscule that most people seem to tolerate it. Nevertheless, use only if you have tolerated SCD for a few months and doing well without symptoms.
Cashew cream: Don’t want to make cashew yogurt? Then just puree the raw skinned cashews with plain water; 1:1 ratio, until smooth. Add a pinch of salt to taste and you have yourself a delicious cashew cream that you can drizzle on things like butternut squash soup or use to make a salad dressing. Make the puree thicker by using less water to make a hummus or dip.
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